10 BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
a clean, dry mat is placed on the lower forms, followed by a board. 
With one hand beneath, the position of the board is quickly reversed 
and the mat pulled off. If there is any tendency toward sticking, 
the end of the mat is turned back and pulled off as nearly parallel 
with the rest of the mat as possible. Such a precaution reduces the 
breaking of the surface to a minimum. At this period the cheese 
is 1| to If inches in thickness, and if it has not been turned the same 
day the upper surface will likely be somewhat dished. Several 
turnings tend to make the cheese symmetrical. If all operations 
have been carried out carefully, the cheese at the time of salting 
should possess a characteristic elastic softness. 
YIELD. 
Camembert cheese should give a yield of 220 cheeses per 1,000 
pounds of milk standardized to 3.5 or 3.6 per cent fat. The yield 
will depend somewhat on the period of the year, the total solids, and 
the size of package. Normally it requires about 2 quarts of milk to 
make one cheese. When marketed each cheese is usually guaranteed 
to weigh 8 ounces. Some factories, however, guarantee only 7 
ounces. As a matter of fact, most of the cheeses on the market 
weigh nearer 10 than 8 ounces, because the manufacturers wish to be 
sure of full weight and a well-filled box. Some allowance should be 
made for shrinkage when the cheeses are wrapped in foil, but when 
they are reasonably dry this shrinkage is slight. 
SALTING. 
The day after making, the cheese is salted at a temperature of 
from 65° to 70° F. with fine, dry salt. (Fig. 3.) The use of coarse 
salt is not objectionable, provided one becomes accustomed to its 
use so there is little danger of oversalting or undersalting. At this 
time the cheese feels moist and may be slightly greasy, but the sur- 
face should never have a crinkly appearance, which indicates too 
much Oidlwn lactis. Such a condition is also manifested by a dis- 
agreeable, offensive odor. 
The salt is placed in a wooden box and two cheeses are salted at a 
time. The cheese is rubbed gently with salt and then some of the salt 
brushed away. It is essential that all parts of the cheese come in 
contact with salt. Each time the cheese is handled its position is 
reversed. This procedure not only tends to keep the surface dry but 
aids in giving the cheese its proper shape. A few hours after salting 
the cheeses with the boards supporting them are placed on suitable 
trucks, which often carry 50 to 60 dozen cheeses at a time, and are 
transferred to the curing rooms. The function of the salt is to estab- 
lish a rind upon the surface, to dry the cheese, and favor the develop- 
ment of the Camembert mold and slime organisms, and to hold in 
check the putrefactive organisms. Undersalting may result in a 
cheese with a more offensive odor than when the cheese has been 
salted normally. 
. INOCULATION WITH MOLD. 
Various methods are used in inoculating Camembert cheese with 
mold. Some makers put the mold directly into the milk, others 
